Spaghetti with Cannellini Beans, Lemon & Thyme

Diabetic

Type of Dish Main Course

Ingredients

• 100 g (¼ lb) red bell pepper (chopped)
• 100 g (¼ lb) yellow bell pepper (chopped)
• 100 g (¼ lb) green bell pepper (chopped)
• 400 g (1 lb) cooked cannellini beans
• 10 ml (2 tsp) lemon juice
• 3 g (½ tsp) dried thyme
• to taste sea salt
• to taste black pepper
• 30 g (1 oz) parmesan cheese (shaved)
• 120 g (4 oz) dried multigrain spaghetti
• 15 ml (1 Tbsp) olive oil
• 10 g (2 tsp) garlic (chopped)
• 50 ml (¼ cup) dry white wine
• 2 g (½ tsp) lemon zest

Preparation

1. Cook pasta according to package directions. In a large skillet, heat oil over medium heat, add garlic, cook for 30 seconds. Add vegetables, cook and stir for 2 minutes. Add beans, white wine, lemon juice, thyme, salt and black pepper. Bring to a simmer and reduce heat. Cook uncovered for about 4 minutes stirring occasionally. Remove from heat and stir in butter.
2. Drain pasta and add to vegetable mixture, toss gently to combine.
3. Divide into serving bowls, sprinkle parmesan and lemon zest on top and serve.

Further Information

Yield 4

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 30 minutes.